2 1/2 pounds minced onions
1 1/2 teaspoon sea salt
2 teaspoons olive oil
2 1/2 pounds chopped dried apricots
1/2 gallon filtered water
1/2 cup fresh lemon juice
1/2 cup mustard seeds (soaked overnight in white wine and drained)
1/2 teaspoon Aleppo or cayenne pepper
1/2 pint honey
Toss onions with salt. Heat a skillet over medium with olive oil. When hot, add onions and saute for 5 to 7 minutes, or until translucent. Add apricots, water, lemon juice, mustard seeds, pepper and honey. Continue to cook over medium-high heat, stirring constantly, until the ingredients are soft and the mixture has thickened. Pack into sterilized jars and place lid and ring over jar. Store in the refrigerator, serve in 2-tablespoon portions.
Makes up to 2 quarts, depending on how far you cook it down.
Apricot Onion Relish.
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